Ingredients
- 3 cups carrots, peeled and sliced in 1/2" slices
- 1/4 cup yellow onion, chopped
- 1 tablespoon olive oil
- Lemon pepper, medium sized pinch*
- 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
- 2 tablespoons brown sugar (I used Splenda Brown Sugar blend)
- 1 tablespoon dark balsamic vinegar
How to Make
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Step 1: Pour olive oil in a non-stick skillet. When heated on medium-low heat, add carrots and onions. Stir to coat with oil. Sprinkle lemon pepper and Mrs Dash Garlic and Herb seasoning over carrots and onions. Cover and let cook till semi-tender, stirring occasionally. When desired tenderness is achieved, add brown sugar and balsamic vinegar. Stir to dissolve brown sugar and mix with vinegar. Continue cooking on low heat till slightly thickened. Don't let it cook too long or the sauce will get too hard and tacky.
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Step 2: *I use salt-free lemon pepper to cut down on sodium. You'll never notice there's no salt in the dish because the vinegar seems to satisfy that need.
We hope you enjoy this recipe!
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